Description
This creamy Italian sausage pasta is a comforting and flavorful dish perfect for weeknight dinners. Featuring tender penne pasta tossed in a rich and velvety sauce made with Italian sausage, garlic, herbs, crushed tomatoes, heavy cream, and Parmesan cheese, it’s finished with fresh baby spinach for a touch of color and nutrition. Ready in just 30 minutes, this hearty meal combines simple ingredients to create a satisfying Italian-inspired treat.
Ingredients
Scale
Main Ingredients
- 12 ounces penne pasta
- 1 tablespoon olive oil
- 1 pound Italian sausage (mild or spicy, casings removed)
- 1 small yellow onion, diced
- 3 cloves garlic, minced
- 1/2 teaspoon dried oregano
- 1/2 teaspoon dried basil
- 1/4 teaspoon crushed red pepper flakes (optional)
- 1/2 cup chicken broth
- 1 cup heavy cream
- 1/2 cup crushed tomatoes
- 3/4 cup grated Parmesan cheese
- 1 cup baby spinach, chopped
- 1/2 teaspoon salt (or to taste)
- 1/4 teaspoon black pepper
Instructions
- Cook the pasta: Bring a large pot of salted water to a boil. Add the penne pasta and cook according to package instructions until al dente. Reserve 1/2 cup of the pasta cooking water before draining the pasta. Set the pasta aside.
- Brown the sausage: Heat 1 tablespoon of olive oil in a large skillet over medium heat. Add the Italian sausage, breaking it apart with a spoon as it cooks. Sauté for 6 to 8 minutes until the sausage is browned and fully cooked through.
- Sauté the aromatics: Add the diced onion to the skillet and cook for 3 to 4 minutes until softened. Stir in the minced garlic, dried oregano, dried basil, and crushed red pepper flakes (if using). Cook for about 30 seconds until fragrant.
- Add liquids and simmer: Pour in the chicken broth and crushed tomatoes, stirring to combine. Reduce heat to medium-low and stir in the heavy cream. Let the mixture simmer gently for 4 to 5 minutes, allowing it to thicken slightly.
- Melt the cheese: Stir in the grated Parmesan cheese until it melts into the sauce, creating a smooth, creamy texture.
- Incorporate spinach: Fold in the chopped baby spinach and cook until the spinach is wilted and tender.
- Toss pasta with sauce: Add the cooked penne pasta to the skillet and toss thoroughly to coat the pasta evenly in the creamy sausage sauce. If the sauce is too thick, add a splash of the reserved pasta water to loosen it up.
- Season and serve: Season the dish with salt and black pepper to taste. Serve warm and enjoy your delicious creamy Italian sausage pasta.
Notes
- For extra richness, stir in a tablespoon of butter at the end of cooking.
- Substitute half-and-half for heavy cream for a lighter version.
- Leftovers can be stored in the refrigerator for up to 3 days and reheated gently with a splash of milk or broth.
